[Ingredients]
750ml single cream
250ml milk
160g icing sugar - sifted
1tbsp vanilla extract
1tbsp matcha powder
[Steps]
Place all ingredients in a jug and whisk till sugar and matcha has dissolved.
Divide mixture into 2 ziploc bags, pressing out as much air as possible, and seal.
Lay each bag flat on a baking tray and freeze for 2.5hrs or until firm and just frozen.
Remove bags from freezer. Using hands, gently bend each bag to break the mixture into small pieces.
Place mixture into a food processor, in 2 batches, and process for 1-2mins until smooth.
Spoon mixture into a 2L loaf tin and freeze for 2hrs or until firm.